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Land O' Lakes
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This Middle Eastern dish of poached eggs cooked in a tomato sauce with crushed red pepper and onion with cumin and paprika will spice up your day. Serve for breakfast, brunch or dinner.

Recipe Prep Time
Prep Time
20 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
45 min
Recipe Servings


1 Half Stick (1/4 cup) Land O Lakes® Butter with Olive Oil & Sea Salt

1 medium (1 cup) onion, chopped

1 tablespoon finely chopped fresh garlic

1 tablespoon tomato paste

1/2 to 1 teaspoon crushed red pepper

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 (28-ounce) can crushed tomatoes

Salt, if desired

8 large Land O Lakes® Eggs

2 tablespoons chopped flat leaf parsley, if desired

Feta cheese, if desired

Warm pita bread, if desired


Melt butter in 12-inch skillet over medium heat until sizzling. Add onion and garlic; cook, stirring occasionally, 4-5 minutes or until softened and starting to brown.

Add tomato paste, crushed red pepper, cumin and paprika; cook, stirring constantly, 1 minute.

Add tomatoes and salt, if desired, scraping up any bits from bottom of pan; cook over low heat 10 minutes or until slightly thickened.

Crack eggs evenly over surface of sauce. Cover; cook 8-10 minutes or until whites are completely set and yolks begin to thicken but are not hard.

Sprinkle with parsley and feta, if desired. Serve with pita bread, if desired.


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